This weekend, head to Maricopa for the city's 11th annual Salsa Festival, during which salsa chefs compete for prizes including a grand prize of $1,000. The event will be held at Copper Sky Regional Park from 3 to 7 p.m. and will feature live entertainment from groups including Havana Soul, Ballet Folklorico Fuego de Phoenix, and Desert Sun Performing Arts. Attendees also will be able to taste salsa entries in categories such as hot, mild, and unusual and then vote in the People's Choice category. Admission to the event is free, but on-site parking costs $5 and salsa samples cost $1 each. For more information about the event, visit the Salsa Festival website.

Last month, Scottsdale's Sushi Roku launched a new menu that divided into three sections: Garden, Sea, and Farm. You'll still find all your favorite sushi, sashimi, and rolls, but now the selection includes some new options such as tuna and beet carpaccio and the new blue crab tartare, made with both uni and caviar. For meat lovers, the menu still includes plenty of choices -- for example, spicy pork belly "kakuni" fried rice and the A-5 Japanese Wagyu beef "Toban-yaki," made with prime steak.

Before spring training ends, check out the eats at Taggia.

Courtesy of Taggia

Taggia spring training menuNow though Wednesday, April 1

Believe it or not, spring training is coming to an end after this weekend. That means it's your last chance to check out the special menu items available for the season at Taggia in Scottsdale. The resort's spring training menu includes dishes such as chilaquiles made with crispy corn tortilla chips layered with braised pork belly, salsa verde, cannellini beans, and queso fresco ($15) and mini brats or mini pork dogs with bacon-onion marmalade and served with Southwest fries ($12). The specials also include a barbecue duck flatbread with confit and BBQ'd duck legs, poblano-corn salsa, mozzarella, and basil ($13) and an eight-ounce Niman Ranch burger topped with green chilies, guacamole, bacon,and pepperjack cheese ($16). All spring training menu items are available until Wednesday, April 1.